I combined this recipe with a few additional veggies and a vegan version of the sauce. Was soooo great, that I had to share!
Follow EW's instructions with the veggies, except halve the amount of mushrooms and brussels and add one small chopped yellow squash and one chopped red pepper. Make the following sauce in a separate saucepan, then combine everything at the end. Top with a few shakes of nutritional yeast and a dash of hot sauce, and you have a delicious dairy-free dish!
Creamy garlic sauce: In saucepan, saute 6 cloves minced garlic with one small chopped shallot in 2 tbsp olive oil, until softened. Season with s&p. In small bowl, whisk 3 tbsp. flour with 1/2 c. veg broth. Add the flour mixture to the garlic and shallots and whisk away. Immediately add 2 cups unsweetened almond milk, whisking as you pour. Simmer on low heat until the sauce thickens, around 8 minutes. Add to the cooked pasta and veggies. YUM.